Potato and egg vegetarian dumplings
Overview
I have eaten vegetarian dumplings, including cucumber and egg fillings, zucchini and egg fillings, and vegetarian three delicacies fillings. But can potatoes be used as fillings? Let’s try something innovative today.
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Ingredients
Steps
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Prepare ingredients.
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Chop green onions and ginger.
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Grate the potatoes and carrots (only half of them were used) into shreds and sprinkle with salt and water.
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Finely chop the peppers. Because potatoes have no flavor, you can add some flavorful vegetables in moderation, such as leeks, mushrooms, celery, etc. You can try adding them.
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After the potatoes are drained, squeeze out the water and chop into small pieces.
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Scramble the eggs into fine pieces.
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Add minced onion and ginger, oyster sauce, cooked peanut oil, sesame oil, pepper, and add salt to taste. (If you like to eat soft texture, grate the potatoes and carrots into shreds, blanch them in boiling water for a few minutes, let them cool, squeeze out the water and chop them into small pieces, otherwise skip this step)
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The dumpling wrappers with vegetarian fillings can be rolled out slightly larger
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Work quickly to prevent the filling from becoming watery.
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Bigger than meat dumplings.
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Boil the dumplings in a pot under boiling water.
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It was my first time to eat dumplings stuffed with potatoes. It was so novel, haha.
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It still tastes good.
